Hatch Chile Salsa Verde
L is for the way I look a this salsa :)
Time: about 30 minutes cook time + 30 minutes wait time
Makes: 2 cups of salsa
6 tomatillos (green tomato with the papery wrapping)
3 large hatch chiles
3-4 garlic cloves, smashed
1 tablespoon avocado or olive oil
1 jalapeno or serrano (for spice, optional)
1 lime (juice)
1 cup cilantro (or more!)
1/2 teaspoon salt
1 teaspoon sugar or honey
1/4 cup diced yellow onion
Preheat oven to 425 degrees F. Prepare a baking sheet with aluminum foil.
Remove the papery wrapping off of the tomatillos, rinse. Cut them in half and place them cut side down on the baking sheet.
Remove the tops from the hatch peppers then add the pepper to the baking sheet as well. Add the smashed garlic. Drizzle everything with avocado or olive oil.
Bake for 20 minutes. No need to flip.
After its done roasting, add everything, including the cooking juices to a blender. Then add the jalapeno (top cut off), lime juice, cilantro, salt & sugar. Pulse until everything is to your desired consistency (smooth vs chunky salsa)
If you like onion, dice a 1/4 cup of yellow onion & add it to the salsa AFTER blending so it doesn't just disappear.
Put in a jar or tupperware in sit in the fridge to cool for at least 30 minutes before serving.